Oxtail soup

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Delicate soup for special occasions. Slight sherry note and fresh rosemary give a special mark.

Ingredients

400 grams oxtail

1 carrot

1 onion

1 bay leaf

1/2 leek stick

100 grams celery

1/4 cup red wine

2 cups beef stock

Vegetable oil

1 tablespoon tomato paste

2 tablespoons sherry

Salt and black pepper

1 trace potato starch

8 fresh basil leaves

6 rosemary sprigs

3 thyme sprigs

1 baguette bread

Instructions

Cut oxtail between the vertebrae and gently fry in hot oil.

Cut carrot and celery into large cubes and add them to the oxtail.

Deglaze with red wine and bowl.

When all have browned, add the bay leaf, large celery cubes and the onions cubes.

Brown it on all sides and deglaze with red wine and bowl two to three times in a row.

Let the brew reduce, add tomato paste and then leave to boil down.

Add beef broth and let it simmer. You can add herbs.

When the meat is very soft, take it out of the pot and let it cool down.

Remove and peel the meat from the bone, using a small spoon or your fingers. Remove tendons and cartilages.

The meat should be squeezed overnight. Cut the oxtail into fine cubes the next day.

Pass the soup through a sieve in the meanwhile. Season with salt, pepper, dry seco sherry and bind with potato starch.

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